Beany Zucchini

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 large zucchini, cut lengthwise into halves (about 8 ounces each)
• 1 cup chopped red bell pepper
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 1 tablespoon olive oil
• 1 medium tomato, seeded, chopped
• 1 tablespoon fresh basil (or 1 tsp. dried basil leaves)
• 1 (15 ounce) can garbanzo beans (or 1 1/2 cups cooked dry-packaged garbanzo or red beans) or 1 (15 ounce) can red beans, rinsed, drained, coarsely mashed (or 1 1/2 cups cooked dry-packaged garbanzo or red beans)
• 1/4 cup grated parmesan cheese, divided

Recipe

• 1 hollow out zucchini with sharp knife, leaving 1/4-inch shells; reserve shells. chop the zucchini that was removed.
• 2 sauté chopped zucchini, bell pepper, onion, and garlic in oil in large skillet until crisp-tender, about 8 minutes.
• 3 add tomato and basil and sauté until tomato is wilted and mixture is fairly dry, about 5 minutes.
• 4 add beans to side of skillet; coarsely mash about half the beans. mix beans and 2 tablespoons cheese into zucchini mixture.
• 5 spoon mixture into reserved zucchini shells; sprinkle with remaining 2 tablespoons cheese.
• 6 grill, covered, over medium-hot coals until zucchini shells are crisp-tender when pierced with a sharp knife, 10 to 15 minutes.